Try this: Porterhouse steak nicoise salad

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Preparation: 15 mins

Cooking: 15 mins

Ingredients for four

  • 4 porterhouse steaks, fat trimmed
  • 200g green beans, trimmed 
  • 200g punnet grape tomatoes, halved lengthways 
  • 4 eggs 
  • 1 Lebanese cucumber, halved and sliced 
  • 1 baby cos lettuce, washed and spun dry 

Basting sauce

  • 1 tsp Dijon mustard
  • 2 cloves garlic, crushed

Herb vinaigrette

  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives, finely chopped, plus extra to serve


  1. Place steaks on a plate.
  2. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
  3. Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
  4. Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
  5. Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
  6. Combine vinaigrette.
  7. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.